Vegan banana bread with leftover quinoa

  • 6 persons
  • 75 min
Oat with Almond


  • 3 tbsp chia seeds + 9 tbsp water (3 chia-eggs)
  • 100 g oat flour
  • 80 g almond powder
  • 1 tbsp baking powder
  • ½ tbsp gingerbread spices (or cinnamon)
  • Pinch salt
  • 3 bananas + 1 banana to decorate
  • 100 ml Provamel Oat Almond drink
  • 150 g leftover cooked quinoa + extra to decorate

75 min

  1. Preheat the oven at 180°C.
  2. In a bowl, combine the chia seeds with water. Let it soak until it thickens.
  3. In the meanwhile mix the oats, almond powder, baking powder, gingerbread spices and salt together. In a different bowl, mash 3 bananas and mix with the Provamel Oat Almond drink. Add the banana mixture to the dry ingredients and mix to combine (do not overmix). Carefully stir in the soaked chia and cooked quinoa.
  4. Grease a bread tin with coconut oil (or use a piece of parchment paper). Cut the last banana lengthwise in two. Pour the mixture in the tin and finish with the banana and some extra quinoa.
  5. Bake for 60 minutes. If needed, cover the last 20 minutes with tin foil. Allow to cool down completely before removing it from the bread tin (Be prepared, this “bread” will be moist and dense. Not as dry as a regular banana bread ).


Add some chopped nuts and chopped chocolate for some more flavour.

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